Blueberry Pie might be This recipe from Foodnetwork requires granulated sugar, kosher salt, granulated sugar, and granulated sugar. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. If you like this recipe, take a look at these similar recipes: Blueberry Loaf With Blueberry Syrup, Blueberry Pie With Sweet Almond Crust, and Blueberry Raspberry Pie.
Instructions
1
Watch how to make this recipe.
2
Special equipment: 1 (9-inch) pie tin
3
Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.
Ingredients you will need
Butter
All Purpose Flour
1
Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter.
Ingredients you will need
Shortening
Butter
All Purpose Flour
Sugar
Salt
Equipment you will use
Food Processor
2
Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.
Ingredients you will need
Water
Equipment you will use
Bowl
3
Put the dough on the floured surface and roll it into a ball.
Ingredients you will need
Dough
Roll
4
Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use.
Ingredients you will need
Dough
Roll
Equipment you will use
Rolling Pin
5
Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.
Ingredients you will need
Dough
Roll
Equipment you will use
Baking Sheet
1
In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice.
Ingredients you will need
Blueberries
Lemon Zest
Butter
All Purpose Flour
Juice
Sugar
Salt
Equipment you will use
Bowl
2
Mix to blend. Stir in the jam and set aside.
Ingredients you will need
Jam
3
Preheat the oven to 425 degrees F.
Equipment you will use
Oven
4
Remove the pie pan from the refrigerator and pour in the filling.
Equipment you will use
Pie Form
5
Remove the top crust from the refrigerator and fold it onto the rolling pin.
Ingredients you will need
Crust
Equipment you will use
Rolling Pin
6
Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.
Ingredients you will need
Crust
Dough
Egg
Equipment you will use
Pastry Cutter
Knife
7
Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.
Equipment you will use
Oven
8
While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.
Ingredients you will need
Orange Juice
Sugar
Water
Equipment you will use
Sauce Pan
9
Open the oven door and slide the rack out slightly.
Equipment you will use
Oven
10
Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.
Ingredients you will need
Crust
Equipment you will use
Oven
11
Remove the pie from the oven and allow it to cool completely before slicing.